Frikadeller (Danish Meatballs)
Ingredients
- 1.5 pounds of ground beef
- 1 pounds of ground pork
- 1 onion, large, minced
- 1/2 cup breadcrumbs
- 5 tablespoons flour
- 2 eggs, whisked
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves of garlic
- 1 teaspoon sage leaves
- 1/2 to 1/3 cup milk for consistency
Instructions
- In a big mixing bowl, FULLY COMBINE all ingredients except the milk.
- Add the milk gradually, to get a consistency that is A BIT TOO LOOSE AND WET to hold a proper meatball shape.
- Form patties - any size or shape you like - ovals or circles - they will not be round - they will be flat.
- Fry at medium heat - searing on each side (a couple of minutes per side).
- Put in a covered baking dish in the oven at 350 F for about 15-30 minutes - until internal temperature is at least 165 F.
- (You can start checking after 15 minutes - as long as internal temp is OK, they are fine to serve or "hold" in the oven.
Notes
Frikadeller are really delicious and versatile meatballs!
A friend kept recommending them and eventually I got around to cooking them myself, using a combination of her recipe and a bunch of other frikadeller recipes I found online.
You can cook up a batch like this and have them for dinner (they pair well with potatoes) and they make an excellent lunch or snack too, with pickles & bread, or whatever you like.
The difference between frikadellers and regular meatballs is the wetness of the mixture. They do not hold a ball-shape so they are like little patties... with lots of onions and a fair amount of garlic.
Yum!
Thanks, Fionna!!! <3
